Picadillo Shaobing Sandwiches
These Asian street sandwiches start with a quick flaky flatbread, filled with a delicious picadillo and get their tangy sweet punch from the raisins and olives.
- 2/3 cup California golden raisins
- 2/3 cup sliced stuffed green olives
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 2/3 cup pico de gallo or chunky salsa
- 1 tablespoon tomato paste
- 2 tablespoons sesame oil
- 1 cup chopped onion
- 4 cups finely chopped cooked chicken or cooked turkey
- 1 can large flaky biscuits ( 8 count)
- 2 tablespoons sesame seeds
In a medium bowl, combine golden raisins, olives cilantro, slat, pico de gallo and tomato paste. Toss lightly and set aside. Place sesame oil in a large skillet. Sauté onions over high heat until brown and softened. Add chicken ( or turkey) and raisin olive mixture. Turn heat to medium-high and cook down the picadillo until liquid is absorbed. To make shaobing flatbreads, separate biscuits into 8 circles and flatten each into a 5″ circle of dough. Sprinkle one side of the dough with sesame seeds. Spray a large skillet with cooking spray and cook each circle of dough about 1 minute each side, flattening with a spatula as you cook, until golden brown. To assemble shaobing picadillo sandwiches, place equal amounts of filling in each bread and fold as you would a taco.
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